Har Cheong Gai | Shrimp Paste Chicken
Har Cheong Gai | Shrimp Paste Chicken

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, har cheong gai | shrimp paste chicken. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Har Cheong Gai

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook har cheong gai | shrimp paste chicken using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Har Cheong Gai | Shrimp Paste Chicken:
  1. Make ready 4.5 TBSP Granulated Sugar,
  2. Make ready 3 TBSP Lee Kum Kee's Shrimp Paste,
  3. Take 3/4 Cup Tapioca Starch,
  4. Take 3 TBSP Rice Flour,
  5. Take 3 TBSP Shao Xing / Hua Diao Wine,
  6. Get 3 TBSP Oyster Sauce,
  7. Get 3 TBSP Light Soy Sauce,
  8. Make ready 3 Egg Lightly Beaten,
  9. Prepare Pinch Sea Salt,
  10. Make ready Canola / Peanut / Vegetable Oil, For Frying
  11. Make ready Pinch White Pepper,
  12. Prepare 1/4 Cup Lee Kum Kee's Plum Sauce,
  13. Prepare 1/4 Cup Lao Gan Ma's Chili Crisp,
  14. Prepare Pinch Dried Mushroom Powder,
  15. Take 1 kg Chicken Flats,

Har cheong gai is regarded as one of the most popular family fried chicken dishes in Singapore, and is made with fermented shrimp paste (har cheong). Har cheong gai is Cantonese for prawn paste chicken, which is literally what it is; tender, succulent pieces of chicken that are coated with a batter comprising of flour and fragrant fermented shrimp paste before being deep-fried to perfection. There are hundreds of places in Singapore that sell. This recipe for Prawn Paste Chicken will have you dreaming of travelling to Singapore soon!

Instructions to make Har Cheong Gai | Shrimp Paste Chicken:
  1. In a large bowl, add sugar, shrimp paste, tapioca starch, rice flour, Shao Xing wine, oyster sauce and soy sauce. - - Stir to combine well and until smooth, making sure no large lumps. - - Add in eggs, salt, pepper and mushroom powder. - - Whisk until well combined.
  2. Add in the chicken flats. - - Toss and coat the chicken well with the batter. - - Make sure the chicken is fully submerged in the batter.
  3. Cover with cling film and marinate in the fridge overnight. - - Prepare a dutch oven with 2 inches of oil over medium heat. - - To check the temperature of the oil, insert a wooden chopstick. If bubbles start to form around the chopstick, the temperature of the oil is ready for frying.
  4. Using a pair of tongs, gently drop the chicken into the oil away from you. - - Do not discard the marinade. - - Spoon some of the marinade over the chicken to create a crispy skirt. - - Deep fried until golden brown on both sides.
  5. Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with parchment paper. - - In a small bowl, mix plum sauce and Lao Gan Ma's chili crisp well. This will be the dipping sauce. - - Serve the chicken immediately with the dipping sauce.

With Har Cheong Gai, the batter is added to the marinade right at the beginning and then the chicken is left to marinade overnight. I am still trying to figure out why it is done this way. She told me that to make really good Har Cheong Gai, you have to get a specific brand of shrimp sauce from Hong Kong..zi char style fried prawn paste chicken (har cheong gai 虾酱鸡). Enjoy sinking your teeth into these deliciously flavoured, crispy, battered, deep-fried chicken wings. In fact, I find it very hard to resist this local dish of fried prawn paste chicken that we call har cheong gai in the Cantonese dialect.

So that’s going to wrap it up with this exceptional food har cheong gai | shrimp paste chicken recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!